Soak the noodles in warm water to cover for about 20 minutes. Soak the tree ear fungus in warm water to cover for about 20 minutes.

Using the fine shredding disk, shred the carrots in the food processor. Set aside 2 tbls of the shreds for the dipping sauce. Put the rest in a large bowl. Add the cabbage and the garlic. Chop the onion and the scallions in the food processor and add them to the carrots. Pulse the pork in the food processor 5-6 times until minced and add it to the carrots. By now the noodles and the tree ear fungus should be softened. Drain them well and chop them in the food processor and add them to the pork and carrots. Add the seasonings and mix everything very well.

When I am ready to fill the rolls, I score my filling equally into 8 sections. Then I know to use each section to make 3 spring rolls. This helps me make sure the filling is divided equally between the 25 wrappers. Put a log of filling across the bottom of a wrapper at an angle to the square and start rolling. Then bring in the sides and brush across the top point with egg. Continue rolling the spring roll and seal.

Bring the oil to 350 F and fry the spring rolls, 5 at a time, turning 1-2 times until golden and cooked through - about 5 minutes.